Jiegua is a variety of wax gourd, also known as Beigua, Maogua and Legua. As edible fruits and vegetables, it is suitable for all ages and can also be used as soup to relieve summer heat. Drinking tea has the effects of clearing away heat, relieving summer-heat, detoxicating, diuresis and detumescence, and also has a certain auxiliary effect on the treatment of nephropathy, edema disease and diabetes. Jiegua soup has always been very popular, so how to make Jiegua soup? Many people like to eat, but they don't know how to make zucchini soup. Let's learn about the introduction of melon soup with me.
First of all, fish-tailed zucchini soup
Ingredients: grass carp tail 350g, American ginseng12g, pork leg 240g, zucchini 500g, ginger and salt.
Practice ① Scale and wash the tail of grass carp. ② Peel the zucchini and cut it into thick slices. (3) Remove the oil pan and fry the fish tail until both sides are golden. (4) add appropriate amount of water and boil. ⑤ Move the cooked fishtail soup to the soup pot, add zucchini and appropriate amount of ginger, boil and simmer for half an hour. 6. Add salt to the cooked soup to taste, and add monosodium glutamate if you like.
Second, the melon bean curd soup
Ingredients: Lycium barbarum 1 bar, one gourd, tofu 1 piece, salad oil, salt.
Practice 1. Peel the melon, wash it, and dig it into a ball with a small dig. ② Tofu is also dug into a circle. (3) Put the oil in the pot and boil the water. Put the zucchini in a small pot and cook for five minutes. (4) Add tofu balls and cook together for two minutes. ⑤ Add salt, season and sprinkle with medlar.
Third, Jiegua ribs soup
Ingredients: 500g of zucchini, 4 Jiangyanzhu and 300g of ribs.
Practice 1. Peel the melon and cut it into pieces. Wash and chop the ribs. (2) After soaking, cook ginger, zucchini and pork ribs together, add 6-8 bowls of water and soak for 2 hours.
Efficacy of healthy qi, clearing summer heat, nourishing yin and moistening dryness.
Fourth, sliced meat and winter melon soup.
Ingredients: 700g of zucchini, 50g of beef and 50g of pork.
Practice 1 Wash the zucchini, remove the head and tail, peel, remove the capsule and cut into blocks. ② Marinate beef with oil, salt, sugar and corn flour in advance. (3) Bring boiling water to a large fire and add pork and beef. (4) Add the zucchini and cover with 10 minute.
Efficacy: quenching thirst, promoting fluid production, dispelling summer heat, invigorating spleen, benefiting large intestine and small intestine.
Five, knot melon pig bone soup
Ingredients: 2 pieces of zucchini, pig bones.
Practice ① First blanch the pig bones with hot water. (2) Rinse with tap water again to remove the fishy smell. ③ Put ginger slices, peels, scallops and candied dates into the pot. ④ Peel the zucchini and cut it into sections. ⑤ Put all the materials into a clay pot, boil hot water, cover the pot and stew for 2 hours, and finally add salt to taste.
Six, zucchini cuttlefish ribs
Ingredients: 400g of sparerib, 0/00g of pig gizzard/kloc-,300g of zucchini, 0/50g of lotus root/kloc-and 0/00g of cuttlefish/kloc-.
Practice 1: spare cucumber lotus root, spare pork ribs and trotters, cuttlefish soaked and diced, sliced ginger, peeled and diced lotus root, washed with soaked hair, peeled and diced cucumber. (2) Put all the materials into the pot and add a proper amount of water. ③ Cover it for about two and a half hours after boiling. (4) Turn off the fire and add a proper amount of salt.
Seven, knot melon and jujube ribs soup
Ingredients: 65438+ 0 zucchini, 2 ribs and 2 candied dates.
Practice 1 Peel the zucchini and cut it into large pieces. ② The ribs are also cut into large pieces. (3) Add Yaozhu and candied dates and put them in a pot to boil. Simmer for 2 hours and season with salt.
Eight, knot melon keel soup.
Ingredients: pork spine, zucchini, McDull, candied dates, scallops, salt and chicken essence.
Practice 1 wash the zucchini and cut into large pieces, as well as the keel. (2) soak the keel in water, put it in a pot with other materials, simmer for 3 hours, and season with salt and chicken essence.
The effect is sweet and fragrant, relieving summer heat and appetizing.
Nine, Jiegua Chicken Feet Soup
Ingredients: zucchini, chicken feet, peanuts, plum beans, taro, coix seed, figs and golden dates.
Practice 1 Cucurbita pepo is scraped, washed and cut into three sections. ② Soak peanuts overnight, and wash plum beans, arrowroot, coix seed, fig and golden jujube. ③ Put all the ingredients into the soup pot and simmer for two hours. After seasoning with salt, there will be soup to drink!
Ten, ribs and winter melon soup
Ingredients: carrot100g, zucchini 300g, sparerib100g, scallop 20g.
Practice 1 Wash ribs, wash scallops and mash them, and slice ginger for later use. ② Peel the zucchini, wash it and cut it into appropriate sizes. (3) Peel carrots and cut them into the size of zucchini. Heat oil in casserole, saute scallop ribs and ginger slices. ⑤ Then add zucchini and carrots, and turn it slightly. ⑥ Add a proper amount of water to boil, and then turn to low heat for about 10 ~ 15 minutes. ⑦ Season with salt when cooked, and add chopped green onion.
Xi。 Jiegua decoction
Ingredients: 500 grams of zucchini, chicken feet, peanuts, plum beans, glutinous rice, coix seed, figs and golden dates.
Practice 1 Cucurbita pepo is scraped, washed and cut into three sections. ② Wash chicken feet and cut off toenails. (3) Soak peanuts overnight, so the treated peanuts taste very delicious. ④ Wash plum beans, arrowroot, coix seed, fig and golden jujube. ⑤ Put all the ingredients into the soup pot and simmer for two hours. After seasoning with salt, there will be soup to drink!
Twelve, winter melon and shrimp soup
Ingredients: zucchini 350g, vermicelli 50g, shrimp150g.
Practice 1 Cut the wax gourd into pieces, heat it in oil, and stir-fry it in a pot. (2) After softening, add water to boil. ③ Add vermicelli and boil. (4) Add fresh shrimps and boil. ⑤ After the shrimp turns red and curly, season with salt and take it out.
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